Learn how to make this wild food dish – squash puree, wild rice & mushroom patty topped with fiddlehead pesto!
Wild Rice Patty with Fiddlehead Fern Pesto
Tea Infused Squash Puree
- 1/2 cup condensed tea I used wild swamp tea “mukigobug aniibiish” aka Labrador tea, ledum tea
- 1 butternut squash remove seeds, rub with sunflower oil, bake until soft
Wild Rice & Mushroom Patty
Tea Infused Squash Puree
Wash squash and cut in half lengthwise. Remove seeds with a spoon; rub the squash with a little sunflower oil and put face down on parchment paper-lined backing pan.
Roast at 350-375 degrees fahrenheit until squash is soft; cool and scoop the creamy squash out of the skin and
into a food processor. Blend with ½ cup of tea; consistency should be scoopable, not runny.
WIld Rice & Mushroom Patty
Cook 2 cups of Wild Rice in 5 cups of water until rice pops open and begins to curl. Remove half of the rice and set aside. Continue cooking the other half of the rice until it’s very soft, about 10 more minutes (add more water as needed).
Strain any liquid from the rice and while the rice is still hot; blend it in a food processor until smooth.
Remove into a mixing bowl and add wild rice flour a little at a time until the mixture is easily formed into patties (flour can be made by putting ¼ cup at a time of dry raw wild rice into a dry hot pan and shaking the pan over the heat until the rice “pops”
– it would look a whole lot different but you will see it expand a little. Cool the popped rice and grind it into a flour). ¼ cup at a time, until the soft rice mixture firms up enough to hold the shape of a patty.
Add some of the reserved Wild Rice, along with dry roasted and small diced mushrooms and leeks and onions of your choice – add these to your flavor preference! Form ¾ thick patties about 2.5 inches in diameter, and press them into puffed amaranth (use same method as popping wild rice, only use amaranth seed) and fry in small amount of sunflower oil until each side is golden brown and has a crisp to each side.
In a food processor blend the following:
1 cups roasted, shelled pumpkin seeds
1 tablespoon salt;
1 tablespoon powdered sumac fruit;
1 cup sunflower oil
4 cups blanched stinging nettles
2 cups blanched fiddlehead ferns
Add any other wild green you want.
Blend until smooth, adding more oil and salt as needed;
Should be able to squeeze it out of a squeeze bottle,
But not runny.
Fiddlehead ferns are a very rich source of antioxidants Omega 3 and Omega 6, high in iron and fiber, and loaded with Vitamins A and C. The taste is similar to a combination of asparagus, green beans, and young, tender okra.
Courtesy: Tashia Hart